Fry the onion, courgette and carrot in the olive oil in a big saucepan or frying pan until the mixture softens and starts to go brown. Mix in the stock cube and a splash of boiling water. Continue to stir for 2 mins. Use a hand blender to blitz the mixture in the pan so it’s quite fine. Gradually add 750ml of boiling water. Once the water is combined pour in the lentils and simmer for 20-25 mins. Use a hand whisk to help the lentils break down (if you’re using your best pan try using a silicone whisk to prevent scratches.) It’s done once the lentils have soaked up the liquid and have gone nice and soft.

After cooking you can eat straight away as a side dish or on it’s own with some salad and bread. Russell discovered by accident that it tastes good as a topper to hummus on toast!

You can vary the vegetables you use depending on what’s in your fridge, great for using up veg that might be on the turn.

Keep leftovers in the fridge in a tightly sealed tupperware container for up to 3 days.